Peanut Butter Waffle with Grape Compote and Whipped Grape Jelly

Photo: California Table Grape Commission

Table Grape Compote:

4 cups seedless California grapes

6 Tbsp. apple juice

½ cup honey

4 tsp. lemon juice

Peanut Butter Waffle:

1½ cups all-purpose flour

1 cup cake flour

⅔ cup sugar

½ tsp. nutmeg

2 tsp. salt

2 tsp. vanilla

1 cup peanut butter, warm

1 cup butter, melted

1½ cups milk

2 eggs

4 egg whites

as needed for garnish, chopped peanuts (optional)

Grape Whipped Cream:

1½ cups heavy cream

3 Tbsp. grape jelly

1 pinch of salt

For table grape compote: Combine 1 cup of the grapes, water, sugar and lemon juice in saucepan. Cook over medium heat about 10 minutes. Add remaining grapes and cook 8 more minutes, stirring frequently. Serve warm.

For waffles: Preheat waffle iron to medium. Whisk flours, sugar, baking powder, nutmeg and salt together in large bowl. Mix together the vanilla, peanut butter and butter until combined. Combine eggs and milk. Whisk into peanut butter mixture. Mix until combined. Make a well in the center of the dry ingredients and pour in wet ingredients. Whisk together to make a slightly lumpy batter. Pour and spread about 1 cup batter into seasoned waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. Do not open iron early; waffle is ready when steam has stopped coming out of the sides.

For grape whipped cream: Place a bowl and whisk in the freezer. When ready to whisk the cream, pour cream into bowl along with jelly. Whisk until cream reaches stiff peaks. Cover and place in refrigerator until ready to use.

To plate: Place one waffle onto plate. Top with ½ cup of warm grape compote, 1 Tbsp. chopped peanuts (optional) and 3 Tbsp. grape whipped cream on top. Garnish with chopped peanuts.